Sage…

My small vegetable garden is completely consumed by big black snails this year. Apparently they don’t like fennel and celery because those 2 vegetables are the only ones, which are left. But on the bright side…my herb garden is doing great! Especially my sage plant this time of the year is full and beautiful.

A recipe for those lucky people who also have sage in their garden…
It is very simple and I am sure you already know about it, but here is how it goes…

Like many simple sauces, this one takes less time to prepare than the pasta itself.
So while boiling the water for the pasta you can prepare the sauce.
Pick about 30 small sage leaves of your plant and (deep) fry them in a frying pan in fairly hot olive oil until they are crisp.
Yes…that was it, now you have an oil/sauce ready to pour (with leaves and all) over your pasta. Maybe add a bit of garlic, hot pepper and Parmesan cheese and here you go. The fragrance is marvelous… With lamb chops and a small salade it is a wonderful meal. Salie : Sage blog